Cracker Barrel Hashbrown Casserole
User Reviews
5
Cracker Barrel Hashbrown Casserole
Description
Cracker Barrel Hashbrown Casserole begins with thawed hashbrowns mixed into a blend of melted butter and bouillon, which enhances the savory depth. The addition of finely chopped onion and generous amounts of Colby Jack and Sharp Cheddar cheeses adds texture and a sharp cheesy richness. Sour cream ties the casserole together, contributing creaminess and slight tang. Cooked slowly in a crockpot, the casserole develops a tender consistency with softened potatoes that absorb the flavorful sauce throughout.
The recipe's method encourages stirring halfway through cooking to avoid uneven heating and crispy spots. The bouillon is optional but recommended for boosting flavor. This casserole pairs well as a side dish for breakfasts or holiday meals, complementing eggs, sausage, or ham.
The recipe also allows for practical variations: substituting chicken bouillon for vegetable options for a vegetarian version, adding cooked breakfast sausage or diced ham for a meatier casserole, or topping with a cornflake and butter mixture for a crunchy crust. Freezing instructions cover both unbaked casseroles and leftovers, ensuring make-ahead convenience.
Ingredients
- 30-32 ounces hashbrowns thawed, see notes, frozen
- ½ cup butter melted
- 1 teaspoon bouillon chicken, mushroom, vegetable -- this ingredient is optional but adds a great boost
- 1 medium onion chopped fine
- 2 cups sour cream or plain Greek Yogurt (16 ounces)
- 2-3 cups cheese use your favorite, I used Colby Jack and Sharp Cheddar (reserve ½-1 cup for top, shredded
- 1-2 teaspoons kosher salt to taste
- ¼ - ½ teaspoon black pepper
Instructions
How to Thaw Frozen Hashbrowns
- Easiest way is to place hash browns in the fridge the night before using. For quick defrosting of hashbrowns evenly lay out frozen hashbrowns on foil lined or parchment lined baking sheets, should only take about 20 m minutes or so, toss occasionally.
Crockpot Cracker Barrel Hashbrown Casserole
- Spray 4-7 quart crockpot with a little spray oil (not non-stick spray) or a rub well with a little melted butter.
- In a large mixing bowl, combine melted butter and stir in bouillon until mostly combined. Add chopped onion, shredded cheese (reserve ½-1 cup), sour cream, salt, pepper, stirring until smooth.
- If hashbrowns are extra moist, pat dry with paper towels. Add hashbrowns to the cheesy mixture, stirring to combine.Spoon into prepared crockpot, smooth evenly. Cover and cook on LOW 4-5 hours OR on HIGH for 2-3 hours.
- I recommend stirring half way through since all crockpots heat differently, this will prevent areas from getting too crispy. In the last 30 minutes of cooking, stir hash brown mixture if desired and then add reserved shredded cheddar cheese to the top of the casserole until melted. Let sit 10 minutes, then serve.
Oven Baked Hashbrown Casserole
- Spray or butter a 9x13 inch casserole dish and preheat the oven to 350° F (175° C).
- Mix as directed above, spreading mixture into a casserole dish and topping with extra grated cheese. Bake 40-55 minutes or until hot and bubbly, allow to sit for 10 minutes before serving.
Notes
- Thaw frozen hashbrowns in the fridge overnight or quickly on a lined baking sheet for about 20 minutes, tossing occasionally.
- Prepare the casserole ahead and refrigerate for 1-2 days; bring to room temperature before cooking, adding extra time if chilled.
- The unbaked casserole freezes well for 2-3 months if tightly wrapped; thaw overnight in the fridge before cooking.
- When reheating leftovers, cover with foil and warm in a 325°F oven for 30 minutes or longer if frozen; microwave individual portions for 30-60 seconds.
- Stir the casserole halfway during cooking to promote even heat distribution and prevent overly crispy spots.
- You can add cooked breakfast sausage, diced ham, or browned ground beef for a meat-enhanced version.
- To create a crunchy topping, toss corn flakes with melted butter and bake on top for 10-15 minutes at 350°F.
- Using leftover baked potatoes (cooled and shredded) works better than raw shredded potatoes for this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-12 people
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 392kcal | 20% |
| Carbohydrates | 23g | 8% |
| Protein | 10g | 20% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 87mg | 29% |
| Sodium | 602mg | 25% |
| Potassium | 421mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 903IU | 18% |
| Vitamin C | 10mg | 11% |
| Calcium | 217mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
